Pumpkin Pudding Crunch

 

Featured on LIVE Kelly & Micheal. All props go to them in hopes one day I will win that stinkin Travel Trivia!! 

INGREDIENTS:

2 sticks salted butter
1 large can pumpkin puree (If you are using one can, it should be the 29oz can or 2 15oz cans)
3 brown eggs
1 large can evaporated milk
1 cup white sugar
1 tsp. vanilla extract
1 tsp cinnamon
½ tsp nutmeg
1 box yellow cake mix
Fresh mint leaves
Whipped topping

DIRECTIONS:

• Melt butter; set aside
• In large bowl, mix together: pumpkin puree, eggs, milk, sugar, vanilla extract cinnamon & nutmeg
• Pour into baking dish
• Sprinkle evenly over mixture, dry cake mix. Cover completely with cake mix.
• Pour melted butter on top to cover cake mix, do not mix in. Butter should sit on top of cake mix.
• Bake for 1 hour @ 350 degrees
• Let cool; best served cold
• Top with a dollop of whipped topping, dash of cinnamon and garnish with a mint leaf

Stuffed BBQ Chicken Croissant

You can boil the chicken, but it's much better if you slow cook it with your favorite BBQ sauce.

Pop open a can of your favorite brand of Croissants, 

Place a spoonful of shredded BBQ Chicken and some shredded cheese and roll up as you would if you were making the croissants. 

Bake according to the directions on the croissant packaging. For us it was 375 for about 12 minutes. 

Simple with yummy salad! Enjoy!

Strawberry Glaze Pie

I made this pie for someone else. When my husband saw it he had to keep it and I ended up giving the neighbors the boring apple pie. Good idea from my hubby because it was so good, I had to figure out how I did the ingredients and put it into a recipe. So here it is!
Easy & Yummy!


6 cups of whole strawberries, halved
1 cup sugar

3 Tbls Cornstarch

3/4 Cups Water

Red Food Coloring

1 Baked Pie Shell (See my Super Easy Pie Dough Recipe!)

Whipped Cream


Take 1 cup of the strawberries away from the remaining and set a side larger amount for later. Mash the one cup of strawberries and set them aside too.

Take a sauce pan over med-high heat and mix the cornstarch and sugar. Then add the water and mashed berries. Stirring the whole time, bring to a boil. Once it is boiling good, continue to stir another 2-3 minutes.

The red food coloring is optional. If you want it, then add a few drops now.

Let cool for 10 minutes.

Once cooled, I took about 1/3 cup and spread the mixture on the bottom of the crust as well as the sides. Arrange the remaining berries that you set aside in the pie shell and pour the rest of the mixture around the berries. Chill for an hour or so, then serve with whipped cream.

Simple Pie Crust

This is a sentimental recipe. My dear friend left me with it. I had struggled with my Pie Crust for years and years. It wasn't until I worked with a Rockin Lady named Marilyn in a church group with the younger girls. We were making pumpkin pie's and she shared the easiest and most delicious pie crust that I have ever seen.

Ingredients
1 1/2 C. Flour
Pinch Salt
1/2 C. Shortening or Lard (I prefer lard, it makes it more flaky)
3-4 Tbsp. Water
1 Tbsp of sugar helps it brown up better, but is hardly necessary (in a big mama opinion)

Add the ingredients in order that you see them here and work in the water. I never have to chill mine, but you can if you prefer.

Tasty Tuesday & Football Food

Hello My Dear. Now, as I have told you many times Curtis, we can not have a relationship. I am a married woman! But, as always, you can cook for me...and my husband...okay! and my five kids. But don't let that discourage you!
Special Thanks to Diets in Review and My allowed Stalker Curtis Stone for this recipe. Also this recipe was featured on The Biggest Loser. Which is a favorite show in our house.

Rosemary Skewered Chicken with Orange Glaze
Ingredients
* Juice of 3 oranges
* 1 Tbsp. Dijon mustard
* 1 Tbsp. honey
* 2 garlic cloves, finely chopped
* 1 Tbsp. finely chopped peeled fresh ginger
* 4 boneless skinless chicken breasts, cut into 1 inch cubes
* 6 large sprigs of rosemary about 10 to 12 inches long, with half the leaves removed

Instructions
1.Preheat a grill or grill pan on medium high heat.
2.Place the orange juice into a small saucepan and cook over medium heat until the orange juice has the consistency of a very thin syrup. Add the Dijon, honey, garlic, and ginger and continue cooking over medium heat for 2 to 3 minutes. Remove from heat to allow flavors to meld and reserve.
3.Evenly divide the cubed chicken among the rosemary sprigs and skewer the chicken onto the exposed part of the rosemary sprigs.
4.Lightly brush the grill with oil and grill chicken for 1 to 2 minutes on each side or until the internal temperature of the chicken reaches 165 degrees F on an instant read thermometer.
5.Remove skewers from the grill to a serving plate, drizzle with the orange sauce and serve immediately.

Tasty Tuesday Curtis Stone's Mac & Cheese

Check out these other great bloggers with their wonderful Tuesday Recipe's!

I still have two weeks until I get the go-ahead from the Doctor to start my life again. You know. Exercise. Work. No more 'Oh, I just had a baby' excuses. Its when I should be perfectly back to normal, bouncing back like Tigger on speed.
So in light of me still having two weeks until this happens, In rebellious dedication of my two week freedom I will not be posting 400 calorie meals like I have in the past.
And of course, what would my Tasty Tuesday be without Curtis Stone. In light of his serious stalking problem, Okay, so the man has a stalking problem, I know! But boy can he cook! Seriously Curtis, we have a food relationship! That is all! Poor guy! He'll get over me.
Anyway, this is a recipe for Mac & Cheese. Which I know sounds totally unoriginal, but you have to see the video! He It is yummy! Great with a salad and squash from the garden. Did I say Yummy!

Tasty Tuesday-Grilled Chicken W/Mango Salsa

Special Thanks to Diets & Review for allowing me to steal borrow this recipe.
Sorry, I don't have a pic, but its good try it!
Grilled Chicken with Warm Mango Salsa
**Curtis Stone, I think your cuter than Chef Rocco. Just becuse I am using his recipe, doesn't change our relationship!**
231 Calories/Serving
Yield: Serves 4
Ingredients
PAM spray
4 large boneless skinless chicken thighs, about 1-1/2 pounds
Nu-Salt and fresh ground pepper to taste
1 medium red onion, small dice
1 small jalapeno, chopped fine
1 medium tomato, small dice
1 large mango, small dice
juice and zest of 2 limes
2/3 cup chopped fresh cilantro
Instructions
1.Preheat grill or grill pan over high heat
2.Spray chicken thighs lightly with PAM and season with Nu-Salt and pepper
3.Grill about 4 minutes per side, or until just cooked through
4.Meanwhile, heat a large nonstick pan over med-high heat
5.Spray with PAM and add onions
6.Season onions with Nu-Salt and pepper and cook until almost tender
7.Add jalapeno, tomato and mango to the pan
8.Cook, tossing often, until just heated through
9.Add lime juice and zest and cilantro and adjust seasonings, if necessary
10.Slice chicken and serve with warm salsa
11.Although no actual salt is called for in this recipe, please add it as you see fit

Tasty Tuesday-Fish Taco's

Hmmm...Yummy....
Fish Taco's Made by Curtis Stone.
I guess you wont know if I am talking about the Taco's or Curtis Stone.
Sheesh! People Please! I am a married woman! I am talking about the Fish Taco's of course!!!
But for those of you that are interested here is the video of his recipe, I didn't watch it...more than a few times... BUT only to get the recipe right! Come on people!! FIVE KIDS!!!
It is also listed below and I have to give special Thanks to Kitchen Daily for this recipe, and my BFF Kathy and her cute family for suggesting it.

Instructions
TACOS:
1 pound fresh mahi mahi, cut into 4-ounce fillets
2 tablespoons finely chopped fresh cilantro
1 garlic clove, finely chopped
2 tablespoons olive oil
Sea salt and freshly ground black pepper
1 tablespoon (about) canola oil, for brushing grill
8 corn tortillas
1/4 head green cabbage
2 avocados, peeled, pitted, thinly sliced
1/3 cup crema mexicana or stirred sour cream
1/3 cup fresh cilantro leaves
4 lime wedges

PICO DE GALLO:
2 ripe tomatoes, chopped
1/2 white onion, chopped
1 red jalapeño chile, seeded and finely chopped2
2 tablespoons fresh cilantro, chopped rough
2 tablespoons (about) fresh lemon juice

Directions
Lay the mahi mahi on a platter. Scatter the chopped cilantro and garlic over the fish, then drizzle with the olive oil. Gently massage the marinade into the fish and season with salt and pepper. Set aside to marinate for 30 minutes, or cover and refrigerate to marinate for up to 6 hours.
To make the pico de gallo: Stir the tomatoes, onion, jalapeño chile, and cilantro in medium bowl. Season to taste with lemon juice and salt; set aside at room temperature while finishing the tacos.
To make the tacos: Brush the grill grate with canola oil then place the fish on the grill. Cook until the fish is cooked through and opaque and golden brown with grill marks, about 3 minutes per side. Transfer the fish to a cutting board and let rest for 2 minutes.
Warm the tortillas on the grill heated through. Transfer the tortillas to a clean towel to keep warm.
Meanwhile, thinly slice the cabbage.
Slice the fish into 1-inch strips. Divide the fish among the warm tortillas.
Top with the cabbage, avocados, pico de gallo, and crema.
Scatter the cilantro leaves over the tacos. Serve with the lime wedges.

Tasty Tuesday-Marinated Chicken

Special Thanks to Fat Secret All Things Food & Diet The picture looks kinds gross. But the recipe is good, and its under 400 calories per serving
Ingredients
1 dash ground pepper
1 tbsp poultry herbs
2 dashes sea salt
1/4 cup extra virgin olive oil
3 lbs chicken breast meat
Directions
1.If available, use 100% organic boneless and skinless free range chicken, preferably breast meat.
2.After chicken has been washed, season the chicken (both sides) with sea salt and black pepper to your tasting.
3.Add your favorite poultry seasoning(be sure to read the label to check for additional salt) to the chicken.
4.Get a Ziploc bag. Place the chicken into the bag first. Then add 1/4 cup olive oil. If you used fresh poultry herbs, put them in the bag. If you used normal poultry seasoning (no additional action is necessary).
5.Let chicken marinate in the bag for at least 2 hours before cooking.
6.Pre-heat oven at 350 °F (175 °C) until oven is warm. Place contents in a pyrex glass or ceramic dish (including the olive oil) and Bake it at 350 °F for at least 45 minutes to an hour to ensure the chicken is done.
7.Remove it from oven let it cool and enjoy.
8.Note: this dish mixes very well with steamed green beans or on top of romaine lettuce and gives it a good flavorful taste.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories from Fat 123 Calories 363
% Daily Values*
Total Fat 13.64g 21%
Saturated Fat 2.735g 14%
Polyunsaturated Fat 2.105g
Monounsaturated Fat 7.637g
Cholesterol 150mg 50%
Sodium 167mg 7%
Potassium 367mg
Total Carbohydrate 0.36g 0%
Dietary Fiber 0.1g 0%
Sugars 0.02g
Protein 56.39g
Vitamin A 1% Vitamin C 0%
Calcium 3% Iron 11%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
18% of RDI*
(363 calories)
Calorie Breakdown:
Carbohydrate (0%)
Fat (35%)
Protein (65%)
* Based on a RDI of 2000 calories

Tasty Tuesday & My Favorite Recipe

this is the best recipe ever. for anytime that your life is filled with too much chaos. it is not a hit with me personally, however the kids love it and there is nothing easier. Here is the recipe. prepare to be amazed!!

1 Cup - Favorite Breakfast Cereal
1/3 C - Milk
1 Tsp - Sugar (totally optional)

Great for breakfast, lunch, or dinner and feel free to use it as many days or nights in a row. Mix all ingredients and enjoy!

Tasty Tuesday...Mu Shu-Style Pork Roll-Ups

I loved this recipe. Easy. Good. That's what I like! Thank you Better Homes and Gardens for the delish recipe!

ALSO!! hAPPY bIRTHDAY sAVANNAH!!! tO hEAR aBOUT hER bIRTHDAY, cHECK oUT fAMILY fRIDAY!!

Here's a quick and delicious weeknight meal that'll please the entire family. Lean pork is stir-fried with frozen mixed vegetables and flavored with plum or hoisin sauce, for an Asian-inspired dinner that takes just 20 minutes to prepare. Warmed flour tortillas make a simple wrapper for the Mu Shu-style roll-up you can eat with your hands. A fresh, tropical fruit salad would make a tasty side dish.

Ingredients

4 10-inch flour tortillas
1 teaspoon toasted sesame oil
12 ounces lean boneless pork, cut into strips
2 cups loose-pack frozen stir-fry vegetables (any combination)
1/4 cup bottled plum or hoisin sauce

Directions

Preheat oven to 350 degree F. Wrap tortillas tightly in foil. Heat in preheated oven for 10 minutes to soften.

(**Big Mama White Trash Note** Blah! Blah! Blah! Too Much Work! Just warm in the Micro or on the grill!! I am not cooking in Heels for heck sakes!!)

Meanwhile, in a large skillet heat sesame oil over medium-high heat. Add pork strips; stir-fry for 2 to 3 minutes or until done Add stir-fry vegetables. Cook and stir for 3 to 4 minutes or until vegetables are crisp-tender.
Spread each tortilla with 1 tablespoon of the plum or hoisin sauce; place a quarter of the meat mixture just below the center of each tortilla. Fold the bottom edge of each tortilla up and over the filling. Fold in the sides until they meet; roll up over the filling. Makes 4 servings.

Tasty Tuesday - Terrogon Chicken Salad Sandwich

Thank You Prevention Magazine for your wonderful under 400 Calorie Yummies!


I love Chicken Salad Sandwiches. This one I thought would be cool because it counts the calories of a larger 4oz whole wheat bread instead of the mini-kids meal bread. Come on! I am a former Heff! I need to be fed!!! I liked it, you can switch out the tarragon for curry. Its good that way too.

Tarragon Chicken Salad

Upgrade your simple celery and mayo chicken salad to take this hoagie from boring to unbelievable

Ingredients
1 1/2 cups cooked chicken breast, cut into cubes
3 Tbsp reduced-fat mayonnaise
2 Tbsp reduced-fat sour cream
1 1/2 Tbsp chopped tarragon
2 Tbsp chopped almonds
1 rib celery, finely chopped
1 multi grain baguette (4 oz), halved length-wise, cut into 2 pieces

 May 2nd, 2010 - **I added grapes (cut in half) and cubed apple pieces. Yummy! **

Directions

1. Combine chicken, mayonnaise, sour cream, tarragon, almonds, and celery gently in bowl.

2. Spoon chicken salad evenly onto 2 of the baguette quarters. Top each half with lettuce, if desired, and remaining baguettes.of vegetables.

Nutritional Summary

Servings: 2, Per serving: 408 cal, 37 g pro, 34 g carb, 5 g fiber, 14 g fat, 3.5 g sat fat, 87 mg chol, 538 mg sodium